Old-fashioned Potato Bread I Made It Ii

Old-Fashioned Potato Bread

mommyluvs2cook 6 years ago
By: Maryelizlawson

I was looking for an interesting way to use up some of my leftover mashed potatoes and found this delicious bread recipe! First off, since my potatoes were already in mashed form I took an overflowing 1/2 cup of the mashed and mixed into some water to equal the 1 3/4 cups. Out of the 3 rises the dough rose beautifully each time. But when I baked it, it didn't get tall like I thought it would. Not sure if it was supposed to? Anyway, the flavor was great with a crusty outside and a soft inside. This bread would be great for sandwiches or buttered served on the side of a soup/stew. I am freezing one loaf for later :)

Old Fashioned Potato Bread
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chuckieb 6 years ago said:

That looks lovely Michelle! I've never made potato bread before but I have bought it from my local Farmer's Market. I've always liked it. Found it to be denser than regular bread. Nice photos!

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DIZ3 6 years ago said:

A beautiful photo, Mommyluvs2cook! That is really a nice looking loaf of bread. Love bread fresh out of the oven. I have an old cinnamon roll recipe from my mother that uses mashed potatoes. She used to make them all of the time and they were the best cinnamon rolls ever. I never make them because I'm too lazy to take the extra time to cook and mash potatoes.

To answer your question about raising, yeast breads do not continue to raise once you put them in the oven. It's important to let them raise as much as possible before baking. However, there are some yeasts like "instant" or "rapid rise" yeast that will continue to raise when baked. We used this in the school kitchen. We never let the dough raise multiple time. They were immediately formed, put in a warmer for 10 minutes, then baked. Honestly, I thought they were awful. They didn't raise all that much and were heavy and dense. In my opinion, the still need to have some kind of raise time. I use "rapid rise" in my roll recipe, but still let them raise twice the old fashioned way. They turn out soft and fluffy.

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bakerme 6 years ago said:

There's nothing like homemade bread! Great photo, Mommyluvs, and a good way to use up those leftover potatoes.

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eastcoaster 6 years ago said:

Those are lovely photos Mommyluvs2cook to cook. I really like your bread pan. I find that if you make bread on a dull day doesn’t rise as high as on a sunny day.

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mommyluvs2cook 6 years ago said:

Janet, it is a little denser than regular white bread, but still soft :)

Pretty neat on the mashed potatoes in cinnamon rolls DIZ! Interesting. Thanks for all the info! I have never worked with instant or rapid rise yeast, but it sounds like it may be good to use if your wanting something to keep rising in the oven. I've seen the single packs of it, so I may buy some and play around with it. I guess it can be used in any recipe calling for yeast with no problem?

Thank you Bakerme and Manella :) My bread pan was a Christmas present from my Aunt. I think it's Giada's line? Lol, I think it was overcast when I made this 2 days ago :P

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DIZ3 6 years ago said:

You can use rapid rise in place of regular yeast. You do not "proof" rapid rise so you have to remove that step from the process. I noticed this recipe did not call for "proofing" the yeast. That's one thing I always do even if it's not part of the instructions.

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LindaLMT 6 years ago said:

Nice picture. Homemade bread is a terrible weakness of mine which is why I don't bake it often. So hard to resist the aroma and fresh baked taste.

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mommyluvs2cook 6 years ago said:

Thanks DIZ and Linda :)

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LindaLMT 6 years ago said:

Good information DIZ.

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